Best 6 Parsnip Pancakes Recipes

PARSNIP AND CARROT LATKES (VEGETABLE PANCAKES)

Steps:

• Peel and remove ends from parsnips and carrots.
• Grate parsnips and carrots by hand or with your food processor's grater attachment.
• Place in large bowl.
• Puree onions and garlic in food processor and add to vegetable mixture.
• Add remaining ingredients and mix well.
• Heat 1/2 inch of olive oil in a heavy pan until right before the oil's smoking point.
• Add 1/4 cup of batter at a time to the hot oil, pressing gently with the back of the spatula until each pancake is 1/2 inch thick.
• Cook until the exterior is crispy and a dark golden brown in color (approximately 2 minutes).
• Flip and cook on the second side.
• Remove with slotted spatula and place on plate lined with several layers of brown paper or paper towel.
• Serve hot.

SIMPLE PARSNIP PANCAKES

Steps:

• Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
• Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

POTATO CARROT PARSNIP PANCAKES

Steps:

• Grate potatoes in long strips, using smooth strokes to run potatoes across the grater. Transfer to a large bowl of cold water. Use a slotted spoon to remove potatoes. Drain well and transfer to a second bowl. Reserve soaking liquid. Set reserved liquid aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Carefully pour liquid from the bowl, reserving the milky residue (potato starch).
• Using the same method as for potatoes, grate parsnip and carrot. To potatoes add parsnip, carrots, reserved potato starch, chives, egg, salt, and pepper, and mix well.
• Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/2 inch of oil. Working in batches to accommodate pan size, spoon 1/4 cup of potato mixture into skillet for each pancake. Drop into oil loosely; you should be able to see oil bubbling up in between the individual strands. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Sprinkle with salt. Keep warm in oven. Serve hot, with sour cream and lemon slices.

PARSNIP PANCAKES

Steps:

• Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives. , Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

PARSNIP PANCAKES

Steps:

• In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.
• Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
• In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.

PARSNIP PANCAKES WITH SMOKED FISH AND CAPER SOUR CREAM

Steps:

• In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate.
• In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato. Let stand for 15 minutes, then squeeze to remove any excess liquid.
• Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
• Preheat the oven to 300°. Heat 1/8 inch of vegetable oil in a large cast-iron skillet.
• Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten.
• Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.
• Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven.
• Arrange 4 pancakes on each plate.
• Place 1 1/2 to 2 ounces of the smoked fish and a dollop of caper sour cream alongside. Garnish with the remaining dill and minced red onion and serve.